📝 About This Recipe
This vibrant fusion reimagines the British seaside classic with the bold, aromatic soul of Central Thailand. Flaky white fish is enveloped in a light, effervescent batter spiked with red curry paste and fresh kaffir lime, paired with golden fries tossed in a fragrant lemongrass and chili salt. Completed with a zesty 'Nam Prik' Tartar sauce, this dish offers a perfect balance of crispy texture, creamy heat, and citrusy brightness.
🥗 Ingredients
The Fish & Marinade
- 1.5 lbs White Fish Fillets (Cod, Haddock, or Barramundi, cut into 4-inch batons)
- 1 tablespoon Fish Sauce (for seasoning the raw fish)
- 1/2 piece Lime Juice (freshly squeezed)
Red Curry Beer Batter
- 1.5 cups All-Purpose Flour (divided (1/2 cup for dredging, 1 cup for batter))
- 1/2 cup Rice Flour (essential for extra crunch)
- 2 tablespoons Thai Red Curry Paste (use a high-quality brand like Mae Ploy)
- 12 ounces Cold Lager Beer (very cold, preferably a Thai beer like Singha)
- 4 pieces Kaffir Lime Leaves (de-veined and very finely julienned)
- 1 teaspoon Baking Powder
Lemongrass Fries & Seasoning
- 3 large Russet Potatoes (cut into 1/2 inch thick batons)
- 1 stalk Lemongrass (white part only, finely minced or grated)
- 1 piece Thai Bird's Eye Chili (deseeded and minced)
- 1 tablespoon Sea Salt
- 2 quarts Neutral Oil (for deep frying (Canola or Peanut oil))
Nam Prik Tartar Sauce
- 1/2 cup Mayonnaise (preferably Kewpie brand)
- 2 tablespoons Sweet Chili Sauce (Thai Mae Ploy style)
- 1 small Shallot (finely minced)
- 1 tablespoon Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Prepare the potatoes by soaking the cut batons in cold water for at least 30 minutes to remove excess starch. Pat them completely dry with paper towels before frying.
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2
In a small bowl, whisk together the mayonnaise, sweet chili sauce, minced shallot, and cilantro to create the Thai Tartar sauce. Cover and refrigerate to let flavors meld.
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3
Season the fish fillets with 1 tablespoon of fish sauce and a squeeze of lime juice. Set aside in the refrigerator for 15 minutes.
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4
Make the aromatic salt by pounding the minced lemongrass, chili, and sea salt in a mortar and pestle until the salt turns slightly green and fragrant.
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5
Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 5-6 minutes until pale and soft. Remove and drain on a wire rack; do not brown them yet.
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6
Increase the oil temperature to 375°F (190°C) for the final fry and the fish.
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7
Prepare the batter: In a large bowl, whisk 1 cup all-purpose flour, rice flour, baking powder, and julienned kaffir lime leaves. In a small cup, thin the red curry paste with a splash of beer until smooth, then add it to the dry ingredients.
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8
Slowly pour the remaining ice-cold beer into the flour mixture, whisking gently. Do not overmix; a few small lumps are fine and contribute to the texture.
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9
Dredge each piece of fish in the reserved 1/2 cup of plain flour, shaking off the excess.
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10
Dip the floured fish into the red curry batter, ensuring a full coating, and carefully drop into the hot oil. Fry for 4-5 minutes, turning once, until the coating is a deep golden orange and crispy.
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11
While the fish rests for a minute, return the par-cooked fries to the 375°F oil for 2-3 minutes until they are crispy and golden brown.
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12
Immediately toss the hot fries in a bowl with the lemongrass-chili salt.
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13
Serve the crispy curry fish alongside the fragrant fries, with a generous dollop of the Thai Tartar sauce and extra lime wedges on the side.
💡 Chef's Tips
Ensure your beer is ice-cold; the temperature difference between the batter and the hot oil creates the steam necessary for a light, puffy crust. Don't skip the rice flour; it provides a structural crunch that stays crispy longer than wheat flour alone. If your red curry paste is very salty, reduce the fish sauce marinade to avoid an oversalted dish. Avoid crowding the frying pot, as this drops the oil temperature and results in greasy, soggy fish. Use a thermometer to monitor oil heat consistently between batches for professional results.
🍽️ Serving Suggestions
Pair with a crisp, cold Singha or Chang lager to cut through the richness of the fried batter. A side of Thai-style 'Som Tum' (Green Papaya Salad) provides a refreshing, acidic crunch that complements the fish. Serve with a small dish of Thai sweet chili sauce for those who want an extra kick of sugar and spice. Garnish with fresh Thai basil leaves and fried kaffir lime leaves for a stunning visual presentation. Fresh coconut water with a squeeze of lime is a perfect non-alcoholic pairing.